On a side note, I'm wondering if "winter" will ever come to the Lowcountry?! Don't get me wrong, I love the mild weather here...since it is going to be in the 70's this week, but it would be nice to have something that feels like winter at least for a week. As much as I love Charleston, I do occasionally miss seeing a snow storm, being snowed in, snow days, hot cocoa, burning a fireplace, etc. But I'm sure I'll get my fill of that in a few weeks when I am going up to Maine for a mini family weekend getaway to celebrate my grandma's 80th birthday! I am so so excited to go, nothing like a little family fun!
Ingredients- Yields 2 servings
-2 boneless chicken breasts, butterflied and pounded to even thickness
-Flour, egg, and Italian bread crumbs for dredging
-1-2 tablespoons EVOO for sauteeing
-1 clove garlic, minced
-1/8 teaspoon garlic powder
-salt and pepper to taste
-1 cup white wine
-2 tablespoons fresh grated Parmesan cheese
1. Heat the EVOO in a frying pan and add the minced garlic, saute for about 2 minutes. Coat the chicken breasts in the flour, then egg, then bread crumbs to coat. Add the chicken breasts and season with the garlic powder and salt and pepper to taste. Saute 6 minutes.
2. After 6 minutes, flip chicken breasts and pour in the 1 cup of white wine and 1/3 cup fresh squeezed lemon juice. Cook for 6-7 minutes, or until chicken is fully cooked. Remove chicken and plate. With sauce still in pan, add 2 tablespoons Parmesan cheese and whisk until cheese is combined and sauce has thickened a little. Pour over chicken and serve over angel hair pasta. Garnish with wedge of lemons.
Source: Betty Crocker's Italian Cooking